September 23, 2020, 8:30 pm - 9:30 pm
Are Pringles potatoes? Does that jelly use gelatin or pectin, and what’s the difference? Why is that ice cream called a frozen
dairy dessert? And of course, why is that brand kosher and this one not? Part of the answer is: Science! Food science to be
specific. This year, we’ll explore different aspects of what makes something kosher, and seeing how science has had an impact
on food, kashrut, and cooking.
Wednesdays (once a month)
8:30 pm – 9:30 pm
Please call the office at (609) 443-4454 or email firstname.lastname@example.org to register.
Meeting ID: 360 622 1104